Clam Chowder Recipe
a hometown Gloucester classic: fresh north Atlantic clams in rich, buttery, creamy broth with onions, potatoes, pork belly, white pepper, celery & thyme
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pork Belly
In a large pot, melt the butter over medium heat. Add the diced pork belly and cook until crispy and browned, about 5-7 minutes.
- 2
- 3
Add Potatoes and Broth
Stir in the diced potatoes, broth, and white pepper. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- 4
Add Clams and Cream
Add the fresh clams, heavy cream, and thyme to the pot. Simmer for an additional 5-10 minutes, or until the clams have opened and the chowder is heated through.
- 5
Season and Serve
Season with salt to taste. Serve hot with crusty bread or crackers.